Restaurant-Style Fried Rice

• 1 cup Thai jasmine rice, rinsed until water runs clear
• ¾ cup Thai jasmine rice, for cooking the rice
• 2 egg, for sunshine yellow color; can increase egg yolk to egg white ratio for deeper color
• 2 stalks spring onion, white and light green parts cut thinly; use middle section for garnish
• 1 carrot, cut to small uniform pieces
• ½ cup sweet corn, kernels
• 1 cup mixed vegetables, firm vegetables cut to uniform size
• 3 tbsp cooking oil, for wok seasoning and frying
• XO sauce, to taste
• chicken powder, to taste

Preparation

1. Step 1

   1:05
   Rinse the Thai jasmine rice under cold running water until the water runs clear, removing excess starch.
2. Step 2

   1:29
   Cook the rice using a 3/4 water to rice ratio. Place your hand flat on the rice and add water until it reaches the first knuckle.
3. Step 3

   4:25
   Cut all vegetables to uniform size for even cooking. For spring onion, use the white and light green parts for stir-frying, and reserve the middle section for garnishing the rice as it creates perfect circular pieces.
4. Step 4

   8:52
   Let the freshly cooked rice cool for 5 to 10 minutes. Spread it out or leave the lid open with a quick fluff to help the grains separate. Day-old rice is not necessary.
5. Step 5

   9:26
   Season a wok or large pan by adding cold oil and heating until very hot, just below the smoking point. This is essential for achieving restaurant-style results.
6. Step 6

   9:54
   Crank the heat to high. Add cold oil, then crack in the eggs and let them set briefly. Add the vegetables that take the longest to cook, followed by the rice. Work quickly.
7. Step 7

   10:23
   Use two wok movements: toss the rice to incorporate air and separate the grains, then use a circular motion around the wok to maintain heat. Add XO sauce generously, along with carrots and sweet corn. Return to full heat and continue tossing until all grains are separated.
8. Step 8

   11:14
   Add the reserved spring onion garnish at the very end. The fried rice is ready when every grain is separated and the rice has a golden, sunshine yellow color.